Italian Stuffed Chicken

Submitted by: Adrienne

3-4 chicken breasts
3/4 c. onion, diced
1 clove garlic, minced
1/2 c. sundried tomatoes, chopped
1/2 c. chicken broth
4 tsp. dried basil (or 1/4 c. fresh)
1/4 c. cottage cheese
about 1/4 c. grated parmesan cheese
a pinch of oregano (optional)
salt and pepper

Saute onion and garlic on medium heat. Stir in tomatoes and broth and bring to a boil. Reduce heat and simmer uncovered for 10-15 minutes or until the liquid is absorbed. Stir in basil. In a separate bowl, combine cottage cheese with parmesan cheese, oregano and salt and pepper.

Butterfly open the chicken breasts (cut lengthwise so it opens like book). Spread mixture in each. Spread cheese mixture on top of tomato mixture and close the chicken breasts. You can sprinkle some salt and pepper or bread crumbs on top of chicken for a little extra texture.

Place in a greased baking dish. Bake uncovered at 350 degrees for 40-45 minutes or until juices run clear. Spoon the juices on top of the chicken before serving.